Typical response from this guy.
Originally Posted by BobBrisket
..................................Just me, but there is NO one REAL way to anything. As was said, that's the fun about all this..........taking your own path, maybe based on someone else's directions,"They", to get where you want to go. As long as you get there. I'll stick to my own route. But that's just me.
Guess I'm just not funky.
What point are you making that you haven't made before. When I say "Only for the Funky" please take it as your que to stay away. For your own time. You have mentioned time and time again that I am not your cup of tea... what's the point? I can dig it... why can't you?
For instance Bob, when I see your threads or posts on Tex Mex I see that you are saying that this is your expression... I don't critique based on your preference Tex Mex over Mexican. I don't preach I Mex. I don't say Tex Mex is more like Germex. I just read your stuff, enjoy it for it being about your style and that's it.
This goes for people like Barbarian and that guy that has the little BBQ supply company in Michigan? Just chill guys, have a beer or something. I try and warn you that you won't like my Funk... so stay ignore me... Its been more than a year now... neither of us is gonna change. Ignore me man and don't waste the energy. If you guys hate a certain resturant do you visit it over and over again?
I appreciate the good (funky) people that understand that this was a discourse on salt
and its role and I appreciate their input. Would I have gotten a better smoke ring after 12 years of BBQing hot and fast if I simply told Thirdeye when he was preaching that there was OTHER WAYS or that I'll just keep doing what it do?
No... I listened, knocked my temp down for an hour or too and have a better product I think.
Other topics arose in this thread. Since this was my thread and don't mind hijacking (because its fun) I thought I'd pick up some information here and there. It's all for the good of BBQ.
Several people have enough brains to also know when I am kidding or being silly (which is most of the time) about preaching tradition (as long as you have a stoker and web based temp control or BBQ Guru backup)
or about freezing anyone who thinks differently in liquid nitrogen. Lets make it clear
to those that just don't get it... my silly rants about style and technique and inflexibility are parodies of people that rant about ONE style ONE technique and are inflexible.
Still there are the Little Nellies that got to get their piece in but offer nothing in the DISCUSSION. And I understand you may not want to offer commentary because you can't understand what I am saying. I know that in advance.
If I were a true BBQ Brisket TRADITIONALIST I would SIMMER my brisket first before grilling it over a pit a la Chuckwagon Style.
If I were a true Pork BBQ traditionalist I would Boil first (Ribs too).
This is what is so silly about all the talk about tradition... thanks in advance to those that get the joke.
I am not gonna change my style, I am not gonna leave this joint so find that ignore button and click it. Its okay.... I will be fine. You will be too.